Red sauce : how Italian food became American
(Book)

Book Cover
Average Rating
Author
MacAllen, Ian, 1981-
Published
Lanham : Rowman & Littlefield, [2022].
ISBN
9781538162347, 1538162342
Physical Desc
x, 231 pages ; 23 cm
Appears on these lists
Genre Challenge: Cooking
Travel Across the Dewey Decimal System
Status
On Shelf
Adult Nonfiction - Public Shelving
641.5945 MAC
1 available

Copies

LocationCall NumberStatus
Adult Nonfiction - Public Shelving641.5945 MACOn Shelf

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Subjects

LC Subjects
Cooking, American -- History.
Cooking, Italian -- History.
Food habits -- Italy -- History.
Food habits -- United States -- History.
Italian Americans -- Food -- History.
Tomato sauces -- United States -- History.

More Details

Published
Lanham : Rowman & Littlefield, [2022].
Format
Book
Language
English
ISBN
9781538162347, 1538162342

Notes

Bibliography
Includes bibliographical references and index.
Description
"A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine"--,Provided by publisher.

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Citations

APA Citation, 7th Edition (style guide)

MacAllen, I. (2022). Red sauce: how Italian food became American . Rowman & Littlefield.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

MacAllen, Ian, 1981-. 2022. Red Sauce: How Italian Food Became American. Rowman & Littlefield.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

MacAllen, Ian, 1981-. Red Sauce: How Italian Food Became American Rowman & Littlefield, 2022.

MLA Citation, 9th Edition (style guide)

MacAllen, Ian. Red Sauce: How Italian Food Became American Rowman & Littlefield, 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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